Effect of Taro Starch-Hydrocolloids Mixture as a Functional Ingredient on the Quality of Milk Dessert


 Taro starch, Hydrocolloids, Milk Dessert, Syneresis, Sensory Properties.

How to Cite

Feroz Alam, Anjum Nawab, Tanveer Abbas, Mohib Kazimi, & Abid Hasnain. (2015). Effect of Taro Starch-Hydrocolloids Mixture as a Functional Ingredient on the Quality of Milk Dessert. Journal of Basic & Applied Sciences, 11, 255–260. https://doi.org/10.6000/1927-5129.2015.11.36


The study was carried out to investigate the effect of taro starch-hydrocolloids mixture on the physical and sensory properties of milk dessert. Four different hydrocolloid i.e. arabic, Carboxymethyl cellulose (CMC), guar and xanthan gums were mixed with taro starch in different concentration and their potential use in milk dessert as functional ingredients were evaluated. Physical and sensory characteristics were found to be considerably improved in different aspects by adding these functional ingredients. Taro starch-arabic gum blend was observed to be an effective additive to produce creamy texture of milk dessert. Syneresis from dessert was noted to be diminished and sensory characteristics were also found to be improved by adding taro starch-guar gum blend. Similarly, taro starch-xanthan gum blend has effectively been stabilized the texture and sensory properties of milk dessert.



Hoover R. Composition, molecular structure, and physicochemical properties of tuber and root starches: A review. Carb Polym 2001; 45(3): 253-267. http://dx.doi.org/10.1016/S0144-8617(00)00260-5

Tattiyakul J, Pradipasena P, Asavasaksakul S. Taro (Colocasia esculenta) amylopectin structure and its effect on starch functional properties. Starch/Stärke 2007; 59(7): 342-347. http://dx.doi.org/10.1002/star.200700620

Lauzon RD, Shiraishi K, Yamazaki M, Sawayama S, Sugiyama N. Physicochemical properties of cocoyam starch . Food Hydrocol 1995; 9(2): 77-81. http://dx.doi.org/10.1016/S0268-005X(09)80268-3

Adebayo AS, Itiola OA. Properties of starches obtained from Colocasia esculenta and Artocarpus communs. Nigerian J Nat Prod Med 1998; 2: 29.

Aboubakar, Njintang YN, Scher J, Mbofung CMF. Physicochemical, thermal properties and microstructure of taro (Colocasia esculenta L. Schott) flours and starches. J Food Engg 2008; 86: 294-305. http://dx.doi.org/10.1016/j.jfoodeng.2007.10.006

Yanli W, Wenyuan G, Xia L. Carboxymethyl Chinese yam starch: synthesis, characterization, and influence of reaction parameters. Carb Res 2009; 8(13): 1764-1769. http://dx.doi.org/10.1016/j.carres.2009.06.014

Rosell CM, Rojas JA, Benedito de Barber C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocol 2001; 15: 75-81. http://dx.doi.org/10.1016/S0268-005X(00)00054-0

Shi X, Bemiller JN. Effects of food gums on viscosities of starch suspensions during pasting. Carb Polym 2002; 50: 7-18. http://dx.doi.org/10.1016/S0144-8617(01)00369-1

Chaisawang M, Suphantharika M. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch. Carb Polym 2005; 61(3): 288-295. http://dx.doi.org/10.1016/j.carbpol.2005.04.002

Gómez M, Ronda F, Caballero PA, Blanco CA, Rosell CM. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocol 2007; 21(2): 167-173. http://dx.doi.org/10.1016/j.foodhyd.2006.03.012

Kohajdová Z, Karovicová J. Influence of hydrocolloids on quality of baked goods. Acta Scientiarum Polonorum Technologia Alimentaria 2008; 7(2): 43-49.

Cai XR, Gu ZB, Hong Y. Effects of guar gum and xanthan gum on pasting and rheological properties of native and modified potato starch. Food Sci 2011; 32(17): 22-26.

Anjum N, Feroz A, Abid H. Functional properties of cowpea (Vigna unguiculata) starch as modified by guar, pectin, and xanthan gums. Starch/Stärke 2014; 66: 832-840. http://dx.doi.org/10.1002/star.201300268

Englyst HN, Anderson V, John HC. Starch and non-starch polysaccharides in some cereal foods. J Sci Food Agric 1983; 34(12): 1319-1443. http://dx.doi.org/10.1002/jsfa.2740341219

Khalil AH. Quality of french fried potatoes as influenced by coating with hydrocolloids. Food Chem 1999; 66(2): 201-208. http://dx.doi.org/10.1016/S0308-8146(99)00045-X

Bárcenas ME, Benedito C, Rosell CM. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage. Food Hydrocol 2004; 18(5): 769-774. http://dx.doi.org/10.1016/j.foodhyd.2003.12.003

Feroz AJ, Abid H, Khalid J, Tahir A. Isolation, determination and characterization of taro (Colocasia esculenta) starch. Pak J Sci Ind Res 2005; 48(4): 292-296.

Hoover R, Senanayake PJN. Composition and physicochemical properties of oat starches. Food Res Int 1996; 29(1): 15-26. http://dx.doi.org/10.1016/0963-9969(95)00060-7

Babbar SB, Jain R. Xanthan gum: an economical partial substitute for agar in microbial culture media. Curr Microbiol 2006; 52: 287-292. http://dx.doi.org/10.1007/s00284-005-0225-5

Saha D, Bhattacharya S. Hydrocolloids as thickening and gelling agents in food: a critical review. J Food Sci Technol 2010; 47: 587-597. http://dx.doi.org/10.1007/s13197-010-0162-6

Keetels CM, Van Vliet T, Walstra P. Relationship between the sponge structure of starch bread and its mechanical properties. J Cereal Sci 1996; 24: 27-31. http://dx.doi.org/10.1006/jcrs.1996.0034

Liu H, Lelièvre J. A differential scanning calorimetry study of melting transitions in aqueous suspensions containing blends of wheat and rice starch. Carb Polym 1992; 17: 145-149. http://dx.doi.org/10.1016/0144-8617(92)90108-3

Sikora M, Kowalski S, Tomasik P, Sady M. Rheological and sensory properties of dessert sauces thickened by starch–xanthan gum combinations. J Food Engg 2007; 79: 1144-1151. http://dx.doi.org/10.1016/j.jfoodeng.2006.04.003

Elmore JR, Heymann H, Johnson J, Hewett JE. Preference mapping: relating acceptance of "creaminess" to a descriptive sensory map of a semi-solid. Food Quality Prefer 1999; 10: 465-475. http://dx.doi.org/10.1016/S0950-3293(99)00046-4

Kokini JL, Cussler EL. Psychophysics of fluid food texture. In H. Moskowitz, ed. Food Texture: Instrumental and Sensory Measurement. Dekker, New York 1987; 97-127.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2015 Feroz Alam, Anjum Nawab, Tanveer Abbas, Mohib Kazimi , Abid Hasnain